Tuesday, June 9, 2015

Mexican Lasagna (Meatless Monday)

This is an easy recipe made with beans, corn tortillas, tomatoes and cheese that is so easy to assemble.  My husband was very late getting home, so I put the dish together and baked it when he was close to home.  The mango was a perfect accompaniment.  

Mexican Lasagna

(Serves 3)

Saute shallot and garlic in oil for 1-2 minutes.
2 tablespoon shallot, diced
1 clove garlic, minced
1 teaspoon olive oil

Add tomatoes, beans and spices.  Simmer for 20 minutes.
1-16 ounce can diced tomatoes, no added salt
1 cup pinto beans (I use the frozen, no added salt variety)
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin

To assemble: 
Spray a baking dish with Pam.
Place 2 corn tortillas in bottom.
Add 1/2 tomato-bean mix, spreading across the tortillas.
Sprinkle 1/2 cheese on tortillas.
Add rest of tomato-bean mix, spreading across the tortillas. 
Sprinkle with remaining cheese. 
4 corn tortillas
2 cheddar cheese sticks, reduced fat, shredded
Cover with foil.  Bake at 350 F. for 40 minutes.



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